Name: Shepherd’s pie with gnocchi topping
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon oil; 500 gram lean lamb mince; 4 celery stalks, diced; 1 onion, finely chopped; 1 carrot, chopped; 3 garlic cloves, crushed; 2 tablespoon tomato paste; 1 teaspoon dried rosemary leaves; 700 millilitre bottle tomato passata; 1/4 cup dry red wine; 1/4 cup finely chopped parsley; 375 gram packet potato gnocchi; 1/2 cup coarsely grated parmesan

Ingredients

2 tablespoon oil

500 gram lean lamb mince

4 celery stalks, diced

1 onion, finely chopped

1 carrot, chopped

3 garlic cloves, crushed

2 tablespoon tomato paste

1 teaspoon dried rosemary leaves

700 millilitre bottle tomato passata

1/4 cup dry red wine

1/4 cup finely chopped parsley

375 gram packet potato gnocchi

1/2 cup coarsely grated parmesan

Method

1.Heat the oil in a large, deep, frying pan on high. Brown mince for 3-4 minutes, breaking up lumps with a spoon as it cooks.

2.Add celery, onion, carrot and garlic. Cook, stirring, for 3-4 minutes, until vegetables soften.

3.Mix in tomato paste and rosemary. Cook for 1 minute. Stir in passata and wine. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5- 10 minutes, until thickened. Stir parsley through.

4.Meanwhile, preheat oven to hot, 200°C.

5.Cook gnocchi following packet instructions. Drain well.

6.Divide lamb mixture between four 1 1/2-cup pie dishes. Top with gnocchi and sprinkle with parmesan. Bake for 15-20 minutes, until golden.

For a traditional shepherd’s pie, use leftover mashed potato, sprinkled with parmesan, and bake. For a complete meal, serve with vegetables or salad.
Note

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Ingredients

Method

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